Once upon a long time ago, I spent a lot of time hanging out at my friend, Miles’ house. His mom used to [and still does] keep a tupperware filled with cookies on the kitchen counter. Each week, the cookie selection would change. I was there so often, I would frequently help myself to some of those cookies.
One afternoon, I swung by the house and waited for Miles in the kitchen. As I plopped myself down in front of the kitchen counter, I spotted my favorite cookie in the tupperware – a Nutter Butter. There was only one left and it was surrounded by a mound of other cookies I didn’t care for. I grabbed the container and popped the lid open. Exactly one second after I popped the lid, I heard a THUD on the ground, followed by pounding feet as they ran towards the kitchen. My eyes widened like a deer caught in headlights as I realized that Miles was charging straight towards me and my cookie. My survival instinct kicked in and I lunged across the barstools to keep my prize away from him. As he reached over to try to pry the Nutter Butter out of my death grip, I realized I only had one last opportunity to save my cookie…so I licked it.
I turned back to him and said, “Here. Here’s your stupid cookie.”
Outraged, he screamed, “You licked the LAST Nutter Butter! I don’t want your cooties!”
So with a big Cheshire cat grin on my face, I said, “Fine” and took a big @$$ bite out of it.
To this day, he’s still bitter about the fact that I ate the very last Nutter Butter. To this day, I still feel extremely victorious over my win.
Miles – in honor of our friendship of more than 20 years [and frank shock and amazement that we’re actually still friends], this cookie is for YOU…enjoy!
Nutter Butter Cookies
[Bouchon Bakery’s Nutter Butter Cookies without the oats & nuts]
2 cups all purpose flour
2 tsp baking powder
4 tsp baking soda
1 lb unsalted butter, room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 – 1/2 tsp vanilla extract
1/4 lb unsalted butter
1/2 cup creamy peanut butter
1 – 2/3 cup confectioners sugar
Preheat oven to 350 degrees
In a bowl, mix together flour, baking soda, baking powder, set aside. Using a mixer with a paddle attachment, cream together butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl.
At low speeds, add eggs and vanilla. Add flour mixture and beat at low speeds until well mixed, frequently scraping down bowl. Drop 2 inch balls on parchment lined baking sheets approximately 3″ apart. Bake until cookies have spread and turned a very light golden brown, approximately 10 minutes. Remove from oven and set aside to cool and firm up, approximately 5 minutes. Transfer to rack to cool completely before filling.
Using an electric mixer, combine peanut butter, butter, & confectioners sugar until very smooth.
I melted down some chocolate and dipped my cookies in. Yum.